Gluten Free Apple Cider Pulled Pork with Sage
Pulled pork is one of those dishes that feels like a project but rewards you with something deeply satisfying — and this version takes it somewhere genuinely special. The braising liquid is built from unfiltered apple cider, bone broth, apple cider vinegar, and coconut aminos, which means every shred of pork soaks up a layered, slightly sweet, savory depth that tastes like it took far more effort than it did. A spice rub of turmeric, ginger, and Ceylon cinnamon gives the crust a warm, aromatic complexity before the meat ever hits the liquid. Fresh sage and thyme steep into the braise and then get swapped out for a handful of freshly sliced sage at the end, keeping the herb flavor bright rather than muddy. Because every ingredient here is naturally free of gluten — no soy sauce, no flour-based thickeners, no shortcuts that sneak in hidden grains — you can serve this confidently without scanning labels or second-guessing the sauce. The braising liquid gets reduced down into a glossy, concentrated finish that coats the shredded pork beautifully, so nothing goes to waste. Pile it over rice, tuck it into lettuce cups, or eat it straight from the pot — no one would blame you.
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Learn more →Ingredients
6 servings
- 3 lb bone-in pork shoulder (boston butt)
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ground ceylon cinnamon
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 1 cup unfiltered apple cider (not hard cider)
- 1 cup bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tbsp honey
- 8 fresh sage leaves
- 2 sprigs fresh thyme
For serving
- 2 tbsp fresh sage, thinly sliced, for serving (optional)
Instructions
- 1
Pat the pork shoulder completely dry with paper towels. In a small bowl, stir together the salt, turmeric, ginger, and Ceylon cinnamon. Rub the spice mixture all over the pork, pressing it into the surface.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning with tongs every 3–4 minutes, until deeply browned on all sides, about 12–15 minutes total. Transfer the pork to a plate.
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